tbsp minced fresh parsley
In a large bowl, mix together spinach, feta, onion flakes, garlic salt, minced garlic, paprika, black pepper, nutmeg, and greek yogurt.
Mix in fresh parsley and dill.
Pour olive into mixture and combine well.
Roll out phyllo and cut into squares slightly larger than each muffin cup. Place squares into muffin pan and coat with olive oil.
Spoon spinach mixture into phyllo cups. Bake at 375 degrees for 15 minutes or until phyllo puffs up and is golden brown.
Bake another batch and freeze the extras in a Limited Edition Ziploc® brand Freezer Bag for the next time you need to whip up a quick, easy appetizer.
Fresh parsley and dill are recommended, but if they aren’t available, use 2 tsp dried parsley and dill.